Food and Wine

Ingredients for 4-6 people

• 300gr shelled broad beans
• 200gr chicory
• 3 spoonfuls of extra-virgin lucanian oil (IGP)
• toasted bread
• salt as required

Directions:
Leave broad beans in water for one night. The next day, change water and let them cook with a pinch of salt. When liquid boils off and mixture gets thick and creamy, remove it from the flame. 
Scald chicory in salted water, drain it and mix it with broad bean puree, adding some oil. Serve it with toasted bread.

Ingredients for 4 people

• Strascinati (homemade pasta)
• Fresh Lucanega (Typical Lucanian sausage) 200 gr
• Cardoncelli mushrooms 200 gr
• Cherry tomatoes 200 gr
• Aglianico red wine
• Smoked Podolica provolone 100 gr
• Extra-virgin lucanian oil (IGP) as required

Directions:
In a pan fry onion and garlic in oil, add the mushrooms, salt, pepper and a pinch of parsley. Let it cook.
In another pan fry onion and garlic in oil. Add the tomatoes and the salt and let them cook for a few time.
In another pan fry onion and garlic in oil. Add the crumbled sausage and let brown. Sprinkle it with red wine, add herbs and the sautéed mushrooms.
Cook pasta in salted water, drain it, put the strascinati in the sauce and then add the tomatoes. Add smoked Podolica provolone flakes before serving.

Ingredienti per 6 persone

• 600gr di baccalà
• 300gr di fagioli poverelli di Rotonda (DOP)
• cipolla
• Olio extravergine di oliva lucano IGP q.b.
• sale q.b.
• peperoni cruschi di Senise q.b.

Preparazione

Si prepara un soffritto di cipolla in abbondante olio, si aggiungono i fagioli poverelli di Rotonda cotti a parte e infine si adagiano nella zuppa i pezzi di baccalà già trattati in acqua corrente. Condire con sale e origano e ultimare la cottura per 15 minuti con coperchio. Nel piatto pronto si aggiungono, prima di servire, peperoni cruschi di Senise e bruschetta.

Ingredients for 8 people

For short pastry:

• flour 500gr
• sugar 250gr
• butter 250gr
• 1 pinch of salt
• lemin zest
• 2 eggs
• 1 yolk

For the stuffing:

• ricotta cheese 400gr
• sugar 250gr
• 4 eggs
• boiled corn 250gr
• boiled chestnuts 250gr
• candy fruit 50gr
• pine kernels 70gr
• chestnut lucanian honey as required

Directions:
For short pastry: knead butter with sugar, lemon zest, a pinch of salt and eggs. Finally, add flour and mix everything quite quickly. Let it stand in the fridge for 30 minutes. In a bowl, mix ricotta, sugar, eggs, boiled corn, candy fruit and chestnut crumbs.
Roll the dough with a rolling pin and place the disk in a tart, where you have previously spread butter and flour. With the rolling pin remove the exceeding part , make some holes with a fork and pour the ricotta mixture on it. Make a grid with threads of short pastry and sprinkle pine kernels on top. Bake it at  180° for 35/40 minutes . When ready, let it cool and sprinkle some icing sugar on it. Serve it with hot chestnut honey.

Undoubtedly one of the finest wines in the region, the quality is such that it ranks at the forefront among the best known and appreciated Italian reds and was assigned the DOC mark in 1971. Produced in the zone of Mount Vulture, from vines introduced during the times of Magna Graecia it was originally called ‘Ellenico’ and was used to improve Falerno, a much-loved wine of the Romans and poets of antiquity. With time, its reputation grew until it became the favourite wine of the Kingdom of Naples men and at the end of the 15th century, its name was changed from ‘Ellenico’ to ‘Aglianico’.

The volcanic soil gives the wine its rare and greatly appreciated characteristic flavour. There exist about 5000 hectares in Vulture devoted to the cultivation of the Aglianico vines, including the communities of: Venosa, Acerenza, Atella, Banzi, Barile, Forenza, Ginestra, Genzano di Lucania, Lavello, Maschito, Melfi, Palazzo S. Gervasio, Rapolla, Rionero in Vulture and Ripacandida.

Its ruby red or bright burgundy colour takes on orange highlights with aging. The scent is pleasantly grape-like and flavour dry, harmonious and slightly tannic, which softens with aging. Its alcohol content is never less than 12°. It is called ‘vecchio’ after at least three years of aging and ‘riserva’ after at least five. The wine goes very well with meats, especially roasts and wild game.